Wonderful Blueberry Pancakes for Breakfast -
Some of you may know that my husband and I have been dealing with heart issues and have had to change our diets to a much healthier way of eating. One of the things we didn’t want to do was give up the good taste in foods. Here is one recipe that we changed up a little so that today we get to enjoy this delicious, heart healthy breakfast at least a couple of times a month, with our doctor’s approval. Try it out. It’s very easy to fix, you will enjoy the taste and your doctor will love the fact that you are helping your heart.
Ken and Beth’s Heart Healthy Blueberry Pancakes
(Revised recipe from the American Heart Association cookbook)
Makes approximately 8 pancakes
2 C self rising flour
5 tbl sugar
½ tsp ground cinnamon
¾ C plus 2 tbl fat-free milk
Egg substitute equivalent to 1 egg (or 1 lg egg)
4 tsp canola or corn oil
½ tsp vanilla extract
Vegetable oil spray
Can of Oregon Blueberries, drained
In a medium bowl, stir together the flour, sugar and cinnamon.
In a small bowl, whisk together the remaining ingredients, except the vegetable oil spray, putting in the blueberries last. Pour into flour mixture. Gently whisk until just moistened. Do not over mix; the batter should be lumpy.
Preheat the oven to 200 degrees. Heat a nonstick griddle over medium heat. Remove from the heat and lightly spray with the vegetable oil spray (being careful not to spray near a gas flame). Spoon ¼ cup batter onto the griddle for each pancake, making 4 pancakes at a time. Cook for 2 to 3 minutes, or until bubbles appear all over the surface. Flip the pancakes. Cook for 2 minutes, or until golden brown. Transfer the pancakes to a plate. Put in the oven to keep warm. Repeat with the remaining better.
Topping for Blueberry Pancakes:
(Compliments of www.Oregonfruit.com)
1 can Oregon Blueberries
1 1/2 tablespoons cornstarch
1/3 cup sugar
Drain juice into a medium size microwaveable bowl. Combine cornstarch and sugar with a whisk and whisk this mixture into the juice. Cover the bowl and microwave on HIGH for 1 minute. Stir and continue to microwave until thickened. Cool slightly and serve warm blueberry topping on the blueberry pancakes.
